Description
Gelatin powder 500 g – fining agent for beer
Gelatin is a simple and effective fining agent for beer, and can also be used in wine, juice and hard seltzer. The gelatin binds particles such as yeast and hop debris, which then sink to the bottom, leaving the drink clearer. The powder can also be used in cooking and desserts.
Recommended dosage
- Light fining: 0.5 g / 10 L
- Normal/effective fining: 1.0 g / 10 L
- Strong fining (e.g. after dry hopping): up to 1.5 g / 10 L. Start low and increase as needed.
How to use gelatin
- Dissolve the gelatin powder in warm, but not boiling, water (approx. 50–60 °C).
- Stir gently until fully dissolved.
- Add the solution to cold beer for best effect.
- Let it work for 1–3 days before bottling or kegging.
Frequently asked questions about gelatin finings
How much gelatin should I use for 20 litres of beer?
Normal fining is 1.0 g per 10 litres, so about 2 g for 20 litres. After heavy dry hopping you can go up to 1.5 g per 10 litres.
Why should the beer be cold?
Gelatin works best in cold beer. Combine it with a cold crash, so yeast and hop debris settle faster.
Can the gelatin powder be used for cooking?
Yes. 1 teaspoon of gelatin powder equals 2 gelatin sheets.
Related
Betaling
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